Pre-heat oven to 325 degrees.

In a food processor or NutriBullet, process crust ingredients until pecans are ground smooth.

Spray a 7 inch springform pan with non-stick cooking spray, then coat with thin layer of coconut flour.  Press crust into bottom of pan.  Bake crust for 8-10 minutes and allow to cool.  (Wrap the springform pan in foil or set it inside a slow cooker liner if you're worried about water intrusion while it's in the water bath).

In a food processor or nutribullet, blend cheesecake ingredients until smooth.  Tap container to remove any air bubbles, then pour on top of crust.  Set aside.

Bring blueberry swirl ingredients to a boil over medium-high heat, then lower to medium heat and continue to boil for 12-15 minutes or until liquid thickens to a syrupy consistency.  Allow to cool and pulse in a food processor until smooth.  Spoon over cheesecake and swirl with a knife until marbled.

Place springform pan into larger pan and add water to larger pan until it reaches close to the top of the cheesecake.

Bake at 325 degrees for 45-50 minutes until center of cheesecake is just set, but still jiggles slightly.  Refrigerate uncovered overnight before slicing and serving.